Works matching IS 00221147 AND DT 1938 AND VI 3 AND IP 1/2


Results: 26
    1

    DISPOSAL OF FOOD-PLANT WASTES.

    Published in:
    Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 1/2, p. 227, doi. 10.1111/j.1365-2621.1938.tb17057.x
    By:
    • WARRICK, L. F.
    Publication type:
    Article
    2
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    4

    SOME RECENT ADVANCES IN DAIRY TECHNOLOGY.

    Published in:
    Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 1/2, p. 211, doi. 10.1111/j.1365-2621.1938.tb17055.x
    By:
    • TOBEY, JAMES A.
    Publication type:
    Article
    5

    UTILIZATION OF WHEY IN FOODS.

    Published in:
    Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 1/2, p. 233, doi. 10.1111/j.1365-2621.1938.tb17058.x
    By:
    • WEBB, B. H.
    Publication type:
    Article
    6
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    8

    AIR-CONDITIONING FOR FOOD PLANTS.

    Published in:
    Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 1/2, p. 127, doi. 10.1111/j.1365-2621.1938.tb17044.x
    By:
    • HOLT, JAMES
    Publication type:
    Article
    9
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    11

    GAS STORAGE OF MEAT AND EGGS.

    Published in:
    Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 1/2, p. 149, doi. 10.1111/j.1365-2621.1938.tb17047.x
    By:
    • MORAN, T.
    Publication type:
    Article
    12

    MICROBIOLOGY IN RELATION TO FOOD PRESERVATION.

    Published in:
    Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 1/2, p. 189, doi. 10.1111/j.1365-2621.1938.tb17052.x
    By:
    • PRESCOTT, SAMUEL C.;
    • TANNER, FEED W.
    Publication type:
    Article
    13
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    19

    COLOR OF MEAT.

    Published in:
    Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 1/2, p. 75, doi. 10.1111/j.1365-2621.1938.tb17038.x
    By:
    • BROOKS, J.
    Publication type:
    Article
    20

    SPECTROSCOPY IN FOOD RESEARCH.

    Published in:
    Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 1/2, p. 121, doi. 10.1111/j.1365-2621.1938.tb17043.x
    By:
    • HARRISON, GEORGE R.
    Publication type:
    Article
    21
    22

    ACTION OF ENZYMES AT LOW TEMPERATURES.

    Published in:
    Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 1/2, p. 57, doi. 10.1111/j.1365-2621.1938.tb17036.x
    By:
    • BALLS, A. K.;
    • LINEWEAVER, HANS
    Publication type:
    Article
    23
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    26

    FREEZING AND COLD STORAGE OF HERRING.

    Published in:
    Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 1/2, p. 205, doi. 10.1111/j.1365-2621.1938.tb17054.x
    By:
    • REAY, GEORGE A.
    Publication type:
    Article